Rice is the staple food for half of the world’s population. It is grown in nearly every country, and is the most popular grain on the planet.
The production of rice is also a critical aspect for the health of the planet, given the massive use of pesticides employed to grow it. What impacts does intensive rice farming have? Can we grow rice sustainably? What good practices can make rice farming more sustainable?
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Moderator: Megumi Watanabe, Japan, president of Slow Food Nippon, runs a rice farm.
- Kung Lien Xu, a former UNISG Master’s student, works on her family’s farm where she produces a very old variety of rice that is not widely grown in Taiwan.
- Farid Akhundov, Azerbaijan, member of the Slow Food network, co-founder of the cooperative of rice farms in Lenkoran, southern Azerbaijan.
- Zhao Pei’ou, is in charge of agricultural production management and dissemination of agricultural techniques in the Department of Agriculture and Rural Affairs of the city of Wenzhou
- Bakidan Rema, Philippines
Moderator: Enrico Rivella, Italy, biologist at Arpa Piemonte, has coordinated an experiment on the sustainable use of plant protection products in rice paddies.
- Vanesa Bustos, Spain, cook and cooking teacher from Valencia
- Milton Fornazieri, Brazil
- Josep Settele, Germany, researcher at the German National Research Center with a focus on aspects of farmer sharing and involvement
- Rachele Stentella, Italy, Network Semi Rurali
Cover image: Joel Vodell / Unsplash
Event languages: IT, EN, PT, ES, ZH